By Keshree Chundriah 



  • 1 Box Golden Cloud Cake Mix - Choc Mint Flavored with Icing Mix


  • 150ml milk
  • 100ml water
  • 75ml Oil
  • 2 large eggs
  • 150g softened butter
  • 45ml milk
Chocolate coating:
  • 3 slabs Beacon Heavenly Mint White Bubbles
  • A few drops of green food coloring
  • 1 slab Beacon Heavenly Milk Chocolate
  • 1 packet Beacon Jelly Tots


  1. Preheat the oven to 180C. Grease and line the bottom of 2 20cm springform pans.
  2. In a large bowl, combine the Golden Cloud Cake Mix, milk, oil, water and eggs.
  3. Using a hand mixer, beat on a high speed for 2-3 minutes.
  4. Divide the batter between the 2 springform pans.
  5. Bake for 40 minutes.
  6. Allow the cakes to cool completely in the pans.
  7. Once the cake has cooled, use you fingers and crumble the cake and set aside.
  8. For the icing, beat the butter till light and fluffy.
  9. Add in the icing mix and mix till well combined!
  10. Add in milk and mix.
  11. Add the icing to the crumbled cake and mix till well combined. Set aside.
  12. Place the Beacon Mint White Bubbles chocolate in the microwave and heat for 30 seconds.
  13. Add in a few drops of green food coloring and mix till smooth and lump free.
  14. Add a spoonful of the melted chocolate to the silicone mould and use a paint brush to spread the chocolate around the mould.
  15. Pop an ice cream stick through the opening to clear any excess chocolate.
  16. Place the mould in the fridge for 3-5 minutes. Just long enough for the chocolate to harden.
  17. Full the mould with the cake and icing mixture. Press down to ensure all gaps are filled.
  18. Insert an ice cream stick through the opening and push it in till halfway.
  19. Place a layer of chocolate on top and use an offset spatula smooth out the top and clean up the edges.
  20. Place the filled mould in the fridge for 10 minutes to allow the chocolate
  21. Enjoy!


Makes 24
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